banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Greek-style Chicken Skewers

    Share

    Greek-style Chicken Skewers

    Dried oregano and sage pack more punch than fresh; yet there’s no replacement for the bright tangy notes of fresh dill.

    Advertisement

    1/2 cup (125 mL) extra-virgin olive oil
    1/2 cup (125 mL) chopped fresh dill
    2 Tbsp (30 mL) dried sage leaves, crumbled
    2 tsp (10 mL) dried oregano leaves
    1 clove garlic, minced
    1 lemon
    1/2 cup (125 mL) plain yogourt
    1 1/2 lbs (750 g) skinless, boneless chicken thighs
    1/4 tsp (1 mL) sea salt

    Place first 5 ingredients in blender. Add 1 tsp (5 mL) grated lemon peel and whirl until well mixed. Stir 1 Tbsp (15 mL) herb mixture into yogourt along with 2 Tbsp (30 mL) freshly squeezed lemon juice. Cover and refrigerate.

    Cut chicken into 1 in (2.5 cm) pieces and season with sea salt. Place in bowl and toss with remaining herb mixture. Cover and refrigerate at least 1 hour or overnight to marinate.

    Thread chicken onto skewers. Be sure to leave a little space between pieces. Discard marinade. Grill over medium heat, turning often, until cooked through, 8 to 10 minutes.
    Serve skewers with yogourt for dipping.

    Serves 6 to 8.

    Each serving contains: 237 calories; 18 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 3 g carbohydrates; 1 g fibre; 98 mg sodium

    source: "Grow, Cook, Heal", alive #346, August 2011

    Advertisement

    Greek-style Chicken Skewers

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Smoky Lentil Sloppy Joe Stuffed Peppers

    Smoky Lentil Sloppy Joe Stuffed Peppers

    This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.